The 40-year-old Culinary Intern

I was a nervous wreck on Monday. Not only was this the first day of my culinary internship in Boston, but the first time I had ever ridden the subway (the T) alone. Highway traffic was relatively busy, which I expected. But I never anticipated the power going out on the T, having to get off before my scheduled stop and having to get on a city bus. To make a long story short, I missed my stop, had to get on another bus to backtrack, and arrived 20 minutes late.

I called ahead of time, but being late was not really the first impression I hoped to present on the first day – I HATE being late; I’m never late, ever. By day three, I figured out the traffic pattern, so I won’t be late again; in fact, I’ve been arriving an hour early, which gives me quiet time in the morning to do my recipe research.

Working in a test kitchen is amazing — the number of recipes that are being developed and created at any given time throughout the day is impressive, surpassing any restaurant who boasts covers of 200 or more a night. From an intern’s perspective, I’m exposed to the repetition I would have experienced if working in a restaurant, with the creative collaboration that wouldn’t have come until I reached the point of sous or executive chef. There is a constant ebb and flow of ideas, collaboration and exchange, as well as serious testing and production of food.

Our internship managers give each intern a project, which involves researching and testing a recipe to hand in to the editorial team for review. I was told we don’t receive the information until week #8, but I started brainstorming ideas already — I was too excited.

I’m exhausted beyond description. Every muscle in my body aches, I’m mentally tired, physically tired, but loving every minute of it!

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            2 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            Good for Working Adults
            • Flexible Scheduling
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            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            2 Program(s) Found
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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